Vegetarian Chicken Chimichanga’s

An easy vegetarian meal the whole family will love! Garnish with your favorite toppings and serve with rice!

Every now and then I throw a ‘safe’ recipe in the mix so they don’t have to sit on the edge of their seat wondering if they’ll have to call Dominoes! HA! These Vegetarian Chicken Chimichanga’s are an easy, family-friendly meal. I like that you can change them up a little based on preferences. For example, just use beans and cheese if your kids don’t like the vegetarian chicken. Or, if one of you is vegan then just leave out the cheese. They are so versatile, everyone will love them!

What You Need to Make Vegetarian Chicken Chimichanga’s

Extra Virgin Olive Oil

Onion

Garlic

Morningstar Vegetarian Chicken Strips

Salsa

Cumin

Paprika

Refried Beans

Vegetable Oil

Shredded Cheese

Burrito Size Tortillas

How to Make Vegetarian Chicken Chimichanga’s

Place a cooling rack over a baking pan and set aside.

In a large skillet, heat 1 tbsp extra virgin olive oil over medium heat. Add 1/2 cup chopped onion and cook until translucent, about 3-4 minutes. Add 2 cloves minced garlic and cook until fragrant, about 30 seconds.

Stir in 4 cups thawed Morningstar Chicken Strips. Add 3/4 cup salsa, 1 tsp cumin, and 1 tsp paprika. Cook a few minutes until heated through, then turn heat to low to keep warm.

Heat 1 can (15 oz) refried beans with a splash of water to thin them out a little.

In a large skillet, add enough vegetable oil that it’s 1 inch deep. Heat the oil so it’s ready to fry the Chimichanga’s.

Microwave a burrito size tortilla shell for 10 seconds, then spread 1/6 of the heated refried beans down the center of the tortilla. Top with 1/6 of the vegetarian chicken mixture, then 1/6 of the shredded cheese. Fold edges of the tortilla over the ends of the filling, then roll the tortilla up like a burrito.

Continue with the remaining tortillas and filling.

Working in batches, add the Chimichanga’s to the hot oil, seam side down. Cook until just golden brown and crispy, then flip and cook the opposite side. This should only take a few minutes on each side.

Transfer the Chimichanga’s to the cooling rack over the baking pan. Serve immediately with desired toppings.

Tips for Making Vegetarian Chicken Chimichanga’s

Keep a close eye on the chimmichanga’s as they fry in the oil. The temperature of the oil will continue to increase, so as you get to your last chimichanga’s you may not need to fry them as long.

You can use any vegetarian chicken, you don’t have to use Morningstar. I recommend using a firm textured one, though.

If you are serving immediately, it is not necessary to put these in the oven after they are fried. If not serving right away, place in the oven on the cooling rack over the baking pan at 350 degrees before serving for 5 minutes to heat all the way through.

I keep chopped onions and minced garlic on hand at all times to make meal preparation go a lot faster!

Unless the can of refried beans says ‘Fat Free’ or ‘Vegetarian,’ they contain lard and are not vegetarian.

I used Olivelle Olive Oil infused with Garlic – it’s one of my favorite oils!

Toppings for Chimichanga’s

Salsa

Sour Cream

Guacomole

Diced Tomatoes

Lettuce

Shredded Cheese

Queso Cheese Sauce

Black Olives

For More Vegetarian Dinner Ideas, Check Out

Creamy Vegetarian White Bean Chili

Easy Vegetarian Pot Pie

Easy Homemade Baked Mac & Cheese

Simple Vegetarian Meatballs

• Homemade Pizza Pockets
• Vegetarian BLT
• Easy Stuffed Shells
• Easy Cheesy Potato Soup
• Tortellini Alfredo